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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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All the food groups are represented. Serve this hearty soup with lightly toasted bread to get every last drop. Recipe can be doubled. Ingredients:
4 tablespoons margarine |
3/4 cup chopped onion |
1/4 cup chopped celery |
1/2 cup chopped carrot |
1 (19 ounce) can cannellini beans |
1/2 cup shredded cabbage |
1 (14 1/2 ounce) can stewed tomatoes |
1 tablespoon tomato paste |
1 1/2 cups cubed potatoes |
1 quart chicken broth |
2 garlic cloves, minced |
2 tablespoons dried parsley |
1 teaspoon salt |
1/2 cup elbow macaroni |
1/2 cup grated parmesan cheese |
Directions:
1. Melt butter or margarine in a heavy pot over medium heat. Add onion, celery, and carrots; saute for a few minutes.
2. Add beans, cabbage, tomatoes, tomato paste, potato, stock, garlic, parsley, and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately 1 hour until vegetables are barely tender.
3. Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese.
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